uses
Data source: Native American Ethnobotany Database · About: NAEB
690 rows where use_subcategory = 27 sorted by id descending
This data as json, CSV (advanced)
id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
37230 | Sassafras albidum (Nutt.) Nees 3589 | Chippewa 38 | gil33 15 | 130 | Food 1 | Beverage 27 | Root bark used to make a pleasant, tea like beverage. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 130 |
37226 | Sassafras albidum (Nutt.) Nees 3589 | Cherokee 32 | hc75 1 | 54 | Food 1 | Beverage 27 | Roots and barks used to make a beverage tea. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 54 |
37225 | Sassafras albidum (Nutt.) Nees 3589 | Cherokee 32 | perry75 86 | 44 | Food 1 | Beverage 27 | Red and white roots, red roots preferred, used to make tea. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 44 |
36867 | Sambucus racemosa var. racemosa 3569 | Haisla and Hanaksiala 87 | c93 14 | 229 | Food 1 | Beverage 27 | Berries used to make wine. | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 229 |
36776 | Sambucus racemosa L. 3567 | Bella Coola 21 | t73 53 | 203 | Food 1 | Beverage 27 | Berries used to make wine. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 203 |
36757 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Ponca 205 | g19 17 | 115 | Food 1 | Beverage 27 | Blossoms dipped in hot water to make a pleasant drink. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 115 |
36754 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Pima, Gila River 195 | r91 136 | 5 | Food 1 | Beverage 27 | Fruits brewed into a wine. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
36746 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Pawnee 190 | g19 17 | 115 | Food 1 | Beverage 27 | Blossoms dipped in hot water to make a pleasant drink. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 115 |
36741 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Omaha 177 | g19 17 | 115 | Food 1 | Beverage 27 | Blossoms dipped in hot water to make a pleasant drink. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 115 |
36667 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Dakota 61 | g19 17 | 115 | Food 1 | Beverage 27 | Blossoms dipped in hot water to make a pleasant drink. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 115 |
36655 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Cherokee 32 | perry75 86 | 32 | Food 1 | Beverage 27 | Berries used to make wine. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 32 |
36559 | Sambucus nigra ssp. caerulea (Raf.) R. Bolli 3565 | Montana Indian 151 | b05 73 | 23 | Food 1 | Beverage 27 | Fruit used to make. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 23 |
36400 | Salvia columbariae Benth. 3557 | Pima, Gila River 195 | r91 136 | 5 | Food 1 | Beverage 27 | Seeds used to make a mucilaginous drink. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
36399 | Salvia columbariae Benth. 3557 | Pima 193 | r08 104 | 77 | Food 1 | Beverage 27 | Seeds made into a popular, mucilaginous beverage. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 77 |
36398 | Salvia columbariae Benth. 3557 | Papago 188 | cu35 27 | 27 | Food 1 | Beverage 27 | Seeds steeped and used as tea-like drinks for refreshment. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 27 |
36395 | Salvia columbariae Benth. 3557 | Mohave 147 | cb51 125 | 187 | Food 1 | Beverage 27 | Seeds ground and mixed with water. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
36390 | Salvia columbariae Benth. 3557 | Kawaiisu 106 | z81 60 | 62 | Food 1 | Beverage 27 | Seeds parched, pounded, mixed with water and used as a beverage. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 62 |
36381 | Salvia columbariae Benth. 3557 | Cahuilla 24 | bs72 31 | 136 | Food 1 | Beverage 27 | Seeds used to make a beverage. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 136 |
36036 | Salix pulchra Cham. 3545 | Eskimo, Inupiat 72 | j83 54 | 10 | Food 1 | Beverage 27 | Dried leaves used to make tea. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 10 |
35859 | Salix gooddingii Ball 3530 | Yuma 288 | cb51 125 | 201 | Food 1 | Beverage 27 | Leaves and twig bark steeped to make tea. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 201 |
35851 | Salix gooddingii Ball 3530 | Mohave 147 | cb51 125 | 201 | Food 1 | Beverage 27 | Young shoots used to make tea. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 201 |
35816 | Salix exigua Nutt. 3527 | Navajo 157 | h56 141 | 155 | Food 1 | Beverage 27 | Leaves used to make a drink 'like orange juice.' | Hocking, George M., 1956, Some Plant Materials Used Medicinally and Otherwise by the Navaho Indians in the Chaco Canyon, New Mexico, El Palacio 56:146-165, page 155 |
35558 | Sadleria cyatheoides Kaulfuss 3507 | Hawaiian 90 | a22 68 | 16 | Food 1 | Beverage 27 | Plant powdered and used to make a beverage similar to coffee or tea. | Akana, Akaiko, 1922, Hawaiian Herbs of Medicinal Value, Honolulu: Pacific Book House, page 16 |
35370 | Rumex hymenosepalus Torr. 3487 | Hualapai 97 | w82 127 | 53 | Food 1 | Beverage 27 | Stems, before the buds bloom, boiled into a drink. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 53 |
35198 | Rumex aquaticus var. fenestratus (Greene) Dorn 3482 | Hanaksiala 88 | c93 14 | 260 | Food 1 | Beverage 27 | Plant formerly used to make a type of home brew or wine. | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 260 |
35122 | Rubus vitifolius Cham. & Schlecht. 3474 | Yurok 289 | b81 70 | 52 | Food 1 | Beverage 27 | Young shoots boiled with other vine shoots into a tea. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 52 |
35106 | Rubus vitifolius Cham. & Schlecht. 3474 | Cahuilla 24 | bs72 31 | 134 | Food 1 | Beverage 27 | Berries soaked in water to make a beverage. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 134 |
35092 | Rubus ursinus ssp. macropetalus (Dougl. ex Hook.) Taylor & MacBryde 3473 | Quileute 209 | g73 25 | 35 | Food 1 | Beverage 27 | Fresh or dried vines and leaves used to make a beverage tea. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 35 |
35078 | Rubus ursinus Cham. & Schlecht. 3472 | Saanich 215 | tb71 23 | 88 | Food 1 | Beverage 27 | Old, dry leaves used to make tea. | Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 88 |
35056 | Rubus trivialis Michx. 3471 | Cherokee 32 | hc75 1 | 26 | Food 1 | Beverage 27 | Fruit used to make juice. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 26 |
34963 | Rubus spectabilis Pursh 3470 | Haisla and Hanaksiala 87 | c93 14 | 279 | Food 1 | Beverage 27 | Berries used to make homemade wine. | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 279 |
34832 | Rubus parviflorus Nutt. 3463 | Oweekeno 181 | c93 14 | 112 | Food 1 | Beverage 27 | Fall, brown leaves used to make tea. | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 112 |
34781 | Rubus parviflorus Nutt. 3463 | Cahuilla 24 | bs72 31 | 134 | Food 1 | Beverage 27 | Berries soaked in water to make a beverage. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 134 |
34734 | Rubus occidentalis L. 3461 | Ponca 205 | g19 17 | 84 | Food 1 | Beverage 27 | Young leaves steeped to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 84 |
34731 | Rubus occidentalis L. 3461 | Pawnee 190 | g19 17 | 84 | Food 1 | Beverage 27 | Young leaves steeped to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 84 |
34728 | Rubus occidentalis L. 3461 | Omaha 177 | g19 17 | 84 | Food 1 | Beverage 27 | Young leaves steeped to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 84 |
34727 | Rubus occidentalis L. 3461 | Omaha 177 | g13ii 154 | 329 | Food 1 | Beverage 27 | Leaves used to make a hot, aqueous, tea like beverage. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 329 |
34718 | Rubus occidentalis L. 3461 | Meskwaki 139 | smith28 21 | 264 | Food 1 | Beverage 27 | Root bark used to make tea. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 264 |
34694 | Rubus occidentalis L. 3461 | Dakota 61 | g19 17 | 84 | Food 1 | Beverage 27 | Young leaves steeped to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 84 |
34592 | Rubus leucodermis Dougl. ex Torr. & Gray 3457 | Cahuilla 24 | bs72 31 | 134 | Food 1 | Beverage 27 | Berries soaked in water to make a beverage. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 134 |
34561 | Rubus idaeus ssp. strigosus (Michx.) Focke 3454 | Ponca 205 | g19 17 | 84 | Food 1 | Beverage 27 | Young leaves steeped to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 84 |
34558 | Rubus idaeus ssp. strigosus (Michx.) Focke 3454 | Pawnee 190 | g19 17 | 84 | Food 1 | Beverage 27 | Young leaves steeped to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 84 |
34554 | Rubus idaeus ssp. strigosus (Michx.) Focke 3454 | Omaha 177 | g19 17 | 84 | Food 1 | Beverage 27 | Young leaves steeped to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 84 |
34529 | Rubus idaeus ssp. strigosus (Michx.) Focke 3454 | Haisla and Hanaksiala 87 | c93 14 | 274 | Food 1 | Beverage 27 | Leaves mixed with young Nootka rose leaves to make tea. | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 274 |
34526 | Rubus idaeus ssp. strigosus (Michx.) Focke 3454 | Dakota 61 | g19 17 | 84 | Food 1 | Beverage 27 | Young leaves steeped to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 84 |
34521 | Rubus idaeus ssp. strigosus (Michx.) Focke 3454 | Chippewa 38 | d28 4 | 317 | Food 1 | Beverage 27 | Twigs used to make a beverage. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 317 |
34420 | Rubus flagellaris Willd. 3448 | Cherokee 32 | hc75 1 | 26 | Food 1 | Beverage 27 | Fruit used to make juice. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 26 |
34365 | Rubus canadensis L. 3444 | Iroquois 100 | w16 112 | 127 | Food 1 | Beverage 27 | Berries, water & maple sugar used to make a drink for home consumption and longhouse ceremonies. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34356 | Rubus argutus Link 3442 | Cherokee 32 | hc75 1 | 26 | Food 1 | Beverage 27 | Fruit used to make juice. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 26 |
34294 | Rubus allegheniensis Porter 3438 | Cherokee 32 | hc75 1 | 26 | Food 1 | Beverage 27 | Fruit used to make juice. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 26 |
34249 | Rosa woodsii Lindl. 3434 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Shoots used to make a tea like beverage. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
34248 | Rosa woodsii Lindl. 3434 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Leaves and young twigs used to make a tea like beverage. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
34247 | Rosa woodsii Lindl. 3434 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Hips used to make a tea like beverage. The hips could be dried and stored to make tea. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
34203 | Rosa woodsii Lindl. 3434 | Arapaho 17 | n66 139 | 48 | Food 1 | Beverage 27 | Bark used to make tea. | Nickerson, Gifford S., 1966, Some Data on Plains and Great Basin Indian Uses of Certain Native Plants, Tebiwa 9(1):45-51, page 48 |
34193 | Rosa sp. 3432 | Washo 276 | m90 111 | 17 | Food 1 | Beverage 27 | Roots used to make a rose colored tea. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 17 |
34134 | Rosa pisocarpa Gray 3431 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Shoots used to make a tea like beverage. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
34133 | Rosa pisocarpa Gray 3431 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Leaves and young twigs used to make a tea like beverage. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
34110 | Rosa nutkana var. nutkana 3429 | Makah 133 | g83 3 | 270 | Food 1 | Beverage 27 | Leaves used to make tea. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 270 |
34107 | Rosa nutkana var. nutkana 3429 | Haisla and Hanaksiala 87 | c93 14 | 273 | Food 1 | Beverage 27 | Leaves dried and mixed with American red raspberry leaves to make tea. | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 273 |
34094 | Rosa nutkana K. Presl 3427 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Shoots used to make a tea like beverage. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
34093 | Rosa nutkana K. Presl 3427 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Leaves and young twigs used to make a tea like beverage. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
34081 | Rosa nutkana K. Presl 3427 | Skagit, Upper 242 | t89 131 | 42 | Food 1 | Beverage 27 | Leaves used to make tea. | Theodoratus, Robert J., 1989, Loss, Transfer, and Reintroduction in the Use of Wild Plant Foods in the Upper Skagit Valley, Northwest Anthropological Research Notes 23(1):35-52, page 42 |
34078 | Rosa nutkana K. Presl 3427 | Skagit 241 | g73 25 | 34 | Food 1 | Beverage 27 | Leaves used to make tea. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 34 |
34074 | Rosa nutkana K. Presl 3427 | Shuswap 233 | palmer75 92 | 67 | Food 1 | Beverage 27 | Stems and flowers used to make tea. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 67 |
34048 | Rosa nutkana K. Presl 3427 | Lummi 129 | g73 25 | 34 | Food 1 | Beverage 27 | Twigs peeled, boiled and used as a beverage. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 34 |
34021 | Rosa gymnocarpa Nutt. 3426 | Thompson 259 | steed28 33 | 493 | Food 1 | Beverage 27 | Young leaves and stalks boiled and drunk as a tea. | Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 493 |
34020 | Rosa gymnocarpa Nutt. 3426 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Shoots used to make a tea like beverage. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
33974 | Rosa californica Cham. & Schlecht. 3422 | Cahuilla 24 | bs72 31 | 133 | Food 1 | Beverage 27 | Blossoms soaked in water to make a beverage. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 133 |
33942 | Rosa arkansana Porter 3419 | Lakota 125 | k90 156 | 39 | Food 1 | Beverage 27 | Roots used to make a strong tea. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 39 |
33941 | Rosa arkansana Porter 3419 | Lakota 125 | k90 156 | 39 | Food 1 | Beverage 27 | Petals used to make tea. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 39 |
33918 | Rosa acicularis Lindl. 3417 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Shoots used to make a tea like beverage. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
33917 | Rosa acicularis Lindl. 3417 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Leaves and young twigs used to make a tea like beverage. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
33916 | Rosa acicularis Lindl. 3417 | Thompson 259 | tta90 10 | 267 | Food 1 | Beverage 27 | Hips used to make a tea like beverage. The hips could be dried and stored to make tea. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
33902 | Rosa acicularis Lindl. 3417 | Tanana, Upper 255 | k85 36 | 12 | Food 1 | Beverage 27 | Leaves boiled into tea. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
33874 | Rosa acicularis Lindl. 3417 | Eskimo, Inupiat 72 | j83 54 | 101 | Food 1 | Beverage 27 | Used to make juice. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 101 |
33863 | Rosa acicularis Lindl. 3417 | Alaska Native 4 | h53 132 | 89 | Food 1 | Beverage 27 | Rose hips cooked, juice extracted, pasteurized and mixed with other fruit juices. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89 |
33862 | Rosa acicularis Lindl. 3417 | Alaska Native 4 | h53 132 | 89 | Food 1 | Beverage 27 | Leaves used to make tea. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89 |
33828 | Romneya coulteri Harvey 3408 | Cahuilla 24 | bs72 31 | 133 | Food 1 | Beverage 27 | Watery substance in the stalk used as a beverage. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 133 |
33821 | Robinia pseudoacacia L. 3406 | Cherokee 32 | perry75 86 | 46 | Food 1 | Beverage 27 | Bark steeped into tea. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 46 |
33668 | Ribes oxyacanthoides ssp. irriguum (Dougl.) Sinnott 3386 | Thompson 259 | tta90 10 | 227 | Food 1 | Beverage 27 | Berries used to make juice. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 227 |
33610 | Ribes leptanthum Gray 3377 | Spanish American 249 | c35 19 | 49 | Food 1 | Beverage 27 | Fruits used to make wine. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 49 |
33543 | Ribes inerme Rydb. 3374 | Thompson 259 | tta90 10 | 227 | Food 1 | Beverage 27 | Berries used to make juice. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 227 |
33509 | Ribes glandulosum Grauer 3369 | Cree, Woodlands 58 | l85 47 | 54 | Food 1 | Beverage 27 | Stem used to make a bitter tea. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 54 |
33502 | Ribes divaricatum Dougl. 3368 | Thompson 259 | tta90 10 | 227 | Food 1 | Beverage 27 | Berries made into juice. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 227 |
33300 | Rhus typhina L. 3355 | Ojibwa 173 | smith32 20 | 397 | Food 1 | Beverage 27 | Fresh or dried berries sweetened with maple sugar & made into a hot or cool beverage like lemonade. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
33287 | Rhus typhina L. 3355 | Menominee 138 | s23 51 | 62 | Food 1 | Beverage 27 | Infusion of dried berries used as a beverage very similar to lemonade. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 62 |
33259 | Rhus typhina L. 3355 | Algonquin, Quebec 7 | b80 67 | 114 | Food 1 | Beverage 27 | Berries steeped in water, sweetened with sugar and drunk like lemonade. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 114 |
33250 | Rhus trilobata var. trilobata 3354 | Kiowa 111 | vs39 140 | 39 | Food 1 | Beverage 27 | Berries boiled into a 'tea.' | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 39 |
33249 | Rhus trilobata var. trilobata 3354 | Kiowa 111 | vs39 140 | 39 | Food 1 | Beverage 27 | Berries boiled into a 'tea.' | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 39 |
33247 | Rhus trilobata var. pilosissima Engelm. 3353 | Yavapai 284 | g36 48 | 257 | Food 1 | Beverage 27 | Mashed berries mixed with water or mescal syrup and used as a beverage. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257 |
33232 | Rhus trilobata Nutt. 3352 | Shoshoni 232 | m66 109 | 440 | Food 1 | Beverage 27 | Berries used to make a cooling drink. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 440 |
33186 | Rhus trilobata Nutt. 3352 | Navajo 157 | l86 121 | 26 | Food 1 | Beverage 27 | Berries used to make juice. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 26 |
33185 | Rhus trilobata Nutt. 3352 | Navajo 157 | steg41 119 | 222 | Food 1 | Beverage 27 | Berries ground, washed, mixed with water and used as a beverage. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
33161 | Rhus trilobata Nutt. 3352 | Kiowa 111 | vs39 140 | 39 | Food 1 | Beverage 27 | Berries boiled into a 'tea.' | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 39 |
33160 | Rhus trilobata Nutt. 3352 | Kiowa 111 | vs39 140 | 39 | Food 1 | Beverage 27 | Berries boiled into a 'tea.' | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 39 |
33151 | Rhus trilobata Nutt. 3352 | Keres, Western 107 | swank32 79 | 66 | Food 1 | Beverage 27 | Berries used to make a beverage. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 66 |
33137 | Rhus trilobata Nutt. 3352 | Hualapai 97 | w82 127 | 15 | Food 1 | Beverage 27 | Berries used to make a drink. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 15 |
33127 | Rhus trilobata Nutt. 3352 | Hopi 95 | c74 82 | 356 | Food 1 | Beverage 27 | Berries used to make 'lemonade.' | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 356 |
33126 | Rhus trilobata Nutt. 3352 | Hopi 95 | n43 184 | 20 | Food 1 | Beverage 27 | Berries pounded, soaked in water and used to make a refreshing drink. | Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 20 |
33125 | Rhus trilobata Nutt. 3352 | Hopi 95 | w39 37 | 84 | Food 1 | Beverage 27 | Berries made into lemonade. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 84 |
Advanced export
JSON shape: default, array, newline-delimited, object
CREATE TABLE uses ( id INTEGER PRIMARY KEY NOT NULL, species INTEGER NOT NULL, tribe INTEGER NOT NULL, source INTEGER NOT NULL, pageno TEXT NOT NULL, use_category INTEGER, use_subcategory INTEGER, notes TEXT, rawsource TEXT NOT NULL, FOREIGN KEY(use_category) REFERENCES use_categories(id), FOREIGN KEY(use_subcategory) REFERENCES use_subcategories(id), FOREIGN KEY(tribe) REFERENCES tribes(id), FOREIGN KEY(species) REFERENCES species(id), FOREIGN KEY(source) REFERENCES sources(id) );